Turkey Stroganoff.

I can’t believe it’s been so long since I posted my last blog. The past few months have been crazy busy and I just haven’t found the time to post anything. But don’t worry- I’ve still been making lots of good food (and even a few craft projects) to share with everyone!

This is an easy week night recipe that is a favorite in my house. I’ve made several different variations of this dish over the years but this has been the favorite by far.

Enjoy!

Turkey Stroganoff.

1 lb. ground turkey breast

2 lbs of sliced mushrooms (I used 1 lb. white mushrooms and 1 lb. baby bella mushrooms)

½ onion, chopped

2 cans roasted garlic cream of mushroom soup

1-2 c. chicken stock

2 tbsp. garlic infused olive oil

Salt and pepper

½ package whole wheat egg noodles

Prepare egg noodles according to directions on package. For the stroganoff, sauté the onions and ground turkey breast in 1 tbsp. olive oil over medium heat. Season with salt and pepper. Once the onions are cooked and the turkey is browned, remove the turkey and onions from the pan. Add remaining olive oil to pan and add the mushrooms. Stir frequently. Once the mushrooms begin to brown and look delicious, add the turkey and onion mixture back to the pan. Add in 1 cup of the chicken stock and stir, scrapping up any brown bits from the bottom on the pan. Then stir in the cream of mushroom soup. Add more chicken stock if needed to thin the mixture. Simmer for 5-10 minutes. Serve over egg noodles.